russian dressing

A twist on a classic, this pastrami sandwich is outta this world good! Artisan-style bread loaded with thinly sliced pastrami, swiss cheese, and the BEST coleslaw made with a tangy homemade russian dressing. Can be served hot or cold!

Pastrami Sandwich

mayo

ketchup-style chili sauce (find this by the ketchup in the grocery store)

horseradish sauce

hot sauce (more

Worcestershire sauce

onion powder

smoked paprika

salt (to taste)

coleslaw

Sara Lee® Artesano™ Bread

oz sliced pastrami (more or less to taste)

swiss cheese

Whisk together the russian dressing ingredients. Place in the fridge until ready to use.

Taste and season with salt, to taste.

Toss coleslaw together with russian dressing. I like 3 tablespoons of dressing, but start with 1 and go from there.

Set aside.

Spread a little russian dressing on one side of both pieces of bread.

Top one piece of bread with pastrami and cheese.

Top with slaw and the other piece of bread.

Eat cold or warm up in the oven or a skillet.

These homemade reuben nachos are the perfect game day or St. Patrick's Day appetizer. Here's how to make our tasty nachos with corned beef, russian dressing, bagel chips, and more. These Reuben Nachos are seriously the best.

Reuben Nachos

bagel chips

lb. deli corned beef, chopped into bite-size pieces

sauerkraut

c. shredded Swiss cheese

horseradish

Russian dressing,

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Nachos or sandwich? Is that even a real question?

Forget Sandwiches—Make Reuben Nachos.

Get this amazing recipe for Grilled Onion Blossoms from Delish.com 

Grilled Onion Blossoms

mayonnaise

sour cream

ketchup

paprika

cayenne pepper

c. Parmesan cheese

Italian seasoning

sweet Vidalian onions,

Fresh chopped parsley,

Are onions better grilled or caramelized?

This was absolutely delicious.  Cooked it on a big green egg.

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Grilled Onion Blossoms Are Summer's Low-Carb Bloomin' Onion

Classic Reuben with Oven Baked Corned Beef Brisket Swiss cheese, homemade Russian dressing, mouthwatering corned beef &amp; sauerkraut on rye.

Classic Reuben with Oven Baked Corned Beef Brisket

corned beef brisket (*flat

water

tbsp red onion, minced

lemon juice

sea salt flakes

hot sauce

marbled rye

Swiss cheese

oz Russian Dressing

corned beef brisket

Preheat oven to 350°F

Start by taking corned beef out packaging and rinsing it. This will remove some of the excess salt on the brisket before you start cooking it.

Place brisket in a roasting pan fatty side up. Scatter pickling spices (or seasoning packet that comes with the corned beef) over the top of the brisket. Pour water in the roasting pan about halfway up the brisket. Cover pan tightly with aluminum foil.

Roast until the thickest portion of the brisket reaches an internal temperature of 165° (about 2-3 hours depending on the size of the brisket).

Once brisket has cooked through nicely take it out of the oven and take it out of the roasting pan so it does not continue to cook and wrap it in tinfoil. The brisket needs to rest for about half an hour before it is cut. (this is usually when I prepare the Russian dressing!)

After brisket has rested for half an hour you can begin trimming it! Thinly slice the corned beef against the grain. Find which direction is going and slice perpendicular to it.* Slicing against the grain is a critical step - if you cut with the grain it will taste chewy and tough!

Dice then mash onion to get more of a minced onion paste - I used a mortar and pestle for this step.

Measure and combine mayonnaise, ketchup, Worcestershire sauce, horseradish, minced red onion, lemon juice, paprika, *hot sauce is optional* and sea salt flakes.

Dressing can be stored air tight in the fridge for up to two weeks!

Russian Dressing:

Preheat a large skillet over low/medium heat and butter one side of each slice of bread.

Butter side down, begin layering corned beef and Swiss cheese on (the unbuttered side)  top with sauerkraut. Generously spread Russian dressing on remaining unbuttered side of the second piece of bread.

Place sandwich in pan, for about 3 minutes per side or until the bread is golden brown and the cheese is fully melted. *cooking at a lower heat toasts the bread slower which leaves more time for the cheese to fully melt!

Cut in half and serve hot!- Enjoy!

Classic Reuben

Corned beef is made from brisket that is cured over multiple days in a salt and sugar mixture seasoned with pickling spices like peppercorns, cloves, coriander etc.

Reuben Sandwich

salt

pink curing salt

sugar

garlic, (smashed)

bay leaves

cloves

mustard seeds

coriander seeds

peppercorns

allspice

(3½-pound) beef brisket, fat

yellow onion, (quartered)

(12-ounce) bottles lager beer

cornichons

red onion

garlic, (minced)

white vinegar

worcestershire

black pepper

Slices rye, dark rye or marble rye bread

deli-sliced Swiss cheese

sauerkraut, (drained)

To brine the brisket bring a large pot of water over medium heat and stir in both salts, sugar, garlic, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, and allspice, stirring until the mixture is warm and the salt and sugar is completely dissolved.

Let the brine come to room temperature then add to a container large enough to fit the brine and the brisket. Add the brisket and weight the meat down with something heavy like a plate. Cover and refrigerate for 5 days, turning once a day.

When ready to cook the brisket, remove it from the brine and rinse it completely.

Heat oven to 300ºF (150ºC). Place brisket in a baking dish large enough to hold the brisket. Arrange onion around the side and pour the beer over the top. Add just enough water until the brisket is covered.

Tightly cover with aluminum foil and transfer to the oven. Let cook until the tender enough that a fork can easily be inserted into the meat, about 3 1/2 to 4 hours.

Let cool then remove to a cutting board and thinly slice. Keep the meat in the cooking liquid until ready to use, for up to 3 days.

For the corned beef brisket:

Add all ingredients to a small mixing bowl and stir until combined. Cover and refrigerate until ready to use. Can be made up to a week in advance.

For the Russian dressing:

Heat oven to broil. Toast the slices of bread then spread 2 tablespoons of the Russian dressing over each of the bottom slices of bread followed by slices of corned beef, topped with two slices of Swiss cheese.

Add to an aluminum foil-lined baking sheet and broil until the cheese is melted. Top with ¼ cup of sauerkraut and spread an additional 2 tablespoons of Russian dressing on the top slices of bread. Close the sandwiches and slice in half. Serve immediately with a side of pickles

For assembly:

The key ingredient in a Reuben sandwich, this Russian dressing adds a creamy, savory pop to any sandwich. Here's how to make Russian dressing.

Russian Dressing Recipe

shallot

dill pickles

organic ketchup

mayonnaise (vegan, as necessary)

hot sauce,

Mince the shallot and the dill pickles. Stir them together with the ketchup and mayonnaise. Add hot sauce to taste. Store refrigerated for several months.

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Pastrami Sandwich

Reuben Nachos

Grilled Onion Blossoms

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Reuben Sandwich

Russian Dressing Recipe

Top 6 russian dressing recipes from across the web

The most viewed russian dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pastrami Sandwich

Reuben Nachos

Grilled Onion Blossoms

Classic Reuben with Oven Baked Corn...

Reuben Sandwich

Russian Dressing Recipe

The most viewed russian dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine